The perch is sourced regionally and has a crackly outer skin that yields to incredibly flaky flesh within.
At 11.30am on a Friday, Lad & Dad in Kuala Lumpur is relatively quiet. One or two tables are occupied but nothing to raise blood pressure levels and certainly nothing that portends the flood of humans that will soon arrive.
Because by noon, the restaurant is out-of-control packed – each table absolutely heaving and swollen to capacity. Outside, a long, snaking queue has formed and eager would-be diners can be seen craning their necks in the hope of getting a table soon-ish.
